Thai Beef Salad
A vibrant and refreshing dish that balances savory, spicy, and tangy flavors, featuring tender flank steak, crunchy vegetables, and a zesty dressing, perfect for quick dinners or gatherings.
Servings: 4 servings
Calories: 350kcal
Ingredients
For the Salad
- 1 lb flank steak Lean and tender, perfect for searing.
- 1 red bell pepper, sliced Sweet and crunchy, adding vibrant color.
- 1/4 cup roasted peanuts, chopped Adding a delightful crunch.
- 1/2 red onion, thinly sliced Sharp and aromatic.
- 1 cup cherry tomatoes, halved Juicy and sweet.
- 1/4 cup torn mint leaves Refreshing and aromatic.
- 1/4 cup chopped cilantro Fresh and zesty.
- 1 cucumber thinly sliced Crisp and hydrating.
For the Dressing
- 1 tbsp lime juice Fresh and tangy.
- 1 tbsp soy sauce Salty and umami-rich.
- 1 tbsp fish sauce Salty and flavorful.
- 1 tbsp honey Sweet and smooth.
- 2 tbsp sesame oil Nutty and rich.
- 1 tbsp olive oil Smooth base for cooking.
- 1 tbsp chili flakes Adjust to taste.
- Salt and pepper to taste For seasoning.
Instructions
Make the Dressing
- In a small bowl, whisk together the lime juice, fish sauce, soy sauce, honey, sesame oil, and chili flakes.
- Adjust the chili flakes to your preferred spice level.
Cook the Steak
- Season the flank steak generously with salt and pepper.
- Heat olive oil in a skillet over medium-high heat.
- Sear the steak for 4–5 minutes on each side until it forms a delicious crust.
- Let the steak rest for 5–10 minutes before slicing thinly across the grain.
Assemble the Salad
- In a large mixing bowl, combine the halved cherry tomatoes, sliced cucumber, red bell pepper, sliced red onion, torn mint leaves, chopped cilantro, and roasted peanuts.
- Gently toss the ingredients to ensure even distribution.
- Place the sliced steak on top and drizzle with the dressing.
- Toss lightly to coat.
Serve
- Enjoy the Thai Beef Salad right away, warm or at room temperature.
Notes
For added flavor, consider marinating the flank steak in lime juice, soy sauce, and garlic for an hour before cooking. Customize the veggies based on your preferences; shredded carrots or jicama can be great additions.